INGREDIENTS:
kosher salt
10 oz. angel hair
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Freshly ground black pepper
2 cloves garlic, minced
1/4 c. oil-packed sun-dried tomatoes, chopped
1 tbsp. dried oregano
2 tbsp. all-purpose flour
1 c. milk
1/2 c. low-sodium chicken broth
2 tbsp. tomato paste
1 c. freshly grated Parmesan, plus more for garnish
2 oz. cream cheese
1/4 c. chopped fresh basil, plus more for garnish
DIRECTIONS:
In a large pot of salted boiling water, cook angel hair until al dente, 2 minutes. Drain and set aside.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until seared and no longer pink, 10 minutes per side. Transfer chicken to a cutting board to let rest 5 minutes, then cut into 1" pieces.
Add garlic to skillet and cook until fragrant, 1 minute, then add sun-dried tomatoes and oregano and stir until combined. Add flour and stir until golden, 1 minute, then pour in milk and chicken broth and bring to a simmer. Let thicken 2 minutes, then stir in tomato paste, Parmesan, and cream cheese and stir until combined and warmed through. Stir in basil.
Add cooked angel hair and chicken and toss until fully combined.
Garnish with basil and Parmesan and serve.
